Star Cookies – Hviezdičky

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This is our second Christmas Cookie recipe. My dad’s favorite: the buttery, delicious, and very delicate “stars”. They melt on your tongue. You could make them in any shape, but stars are our tradition, with a window for the jam to peek out from between the layers.

Katy was surprised that all these cookie recipes use powdered (or confectioners or icing) sugar rather than granulated sugar, which is the standard in American cookies. It’s common in recipes from Central Europe, but I don’t know whether it makes a difference in the way the dough handles. Powdered sugar is much more finely ground and is mixed with corn starch, but I am not sure what effect that has on the cookies. Maybe it’s time to experiment!

Star Cookies – Hviezdičky
Any jam that’s not too chunky will do for these delicate sandwich cookies, but we prefer tangier ones such as apricot to set off the sweetness of the dough.
IngredientsMakes about 30 sandwich cookies.

  • 3 cups flour
  • 1 cup powdered sugar
  • 1 egg
  • 2 sticks + 6 tbs of butter

Method

  • Preheat the oven to 350° F/190° C.
  • In a large bowl, combine the dry ingredients.
  • With the paddle attachment of a stand mixer, or with your fingers, blend the butter into the dry ingredients until a smooth dough comes together.
  • Form the dough into a ball and gently knead it a few times. Shape it into a square and roll it into ¼” thick dough.
  • Cut stars with star shaped cookie cutter.
  • Place them on a cookie sheet lined with baking paper. In half of them (50% for geeks) make a hole in the middle – these will be the top half of the sandwich, with a window for the jam to peek out.
  • Bake for approximately 10 min or until edges are getting brown.
  • Let them cool for 5 minutes in the pan, handle carefully as they are very delicate.
  • When cooled, spread the bottom stars with your favorite jam and place a star with hole over them and gently twist. This way the jam gets into the hole and fills it.
  • Dust with powdered sugar and enjoy!

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5 Responses

  1. Since I moved to France, I always put granulated sugar in almost all slovak recipes (generally calling for powdered sugar). I haven’t seen any difference in result. I use powdered sugar in icings and macarons only.

  2. Hello,
    This is my first time on your web site, and i have to say, u have really nice recipes here that i can’t wait to try. i wanna bake the Hivezdicky cookies, but i noticed in the ingredients u call for 1 egg yet in the instructions you never say to use the egg. i just need to know if i need to use the one egg or not and when should i put the egg in?

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